Lemonade Recipe

Combine sugar and water

In a small saucepan, combine 1 cup granulated sugar and 1 cup water.

Heat to dissolve

Place the saucepan over medium heat. Stir occasionally until the sugar is completely dissolved and the mixture is clear, about 3–5 minutes. Do not boil vigorously; a gentle simmer is fine.

Cool

Remove the syrup from heat and let it cool to room temperature. Once cool, transfer to a clean jar and refrigerate until needed. Syrup can be made ahead and stored up to 2 weeks.

Juice the lemons

Roll lemons on the counter under your palm to loosen juices. Halve the lemons and use a juicer or reamer to extract juice until you have 1 cup (about 4–6 lemons). Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer a clear lemonade.

Mix lemonade

In a large pitcher (about 2–2.5 quart capacity), combine the 1 cup fresh lemon juice, 1 cup cooled simple syrup, and 3 cups cold water. Stir thoroughly and taste.

Adjust sweetness and dilution

If the lemonade is too sweet, add additional cold water in 1/4-cup increments until it reaches desired tartness. If too tart, add more simple syrup 1–2 tablespoons at a time. Balance to taste.

Chill and serve

Add 2 cups of ice to the pitcher or fill glasses with ice. Pour lemonade over ice into glasses. Garnish each glass with lemon slices and a mint sprig if using.

Storage

Refrigerate leftover lemonade in a covered pitcher for up to 3–4 days. Stir before serving, as separation may occur.